Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.

My thoughts:

We are cranberry sauce lovers. I am not a jam or jelly person but I've made a wee bit of cranberry sauce expressly for a single chicken sandwich before and I am not afraid to admit it. Even so, there is a time when we have an excess of leftover cranberry sauce that needs to be taken care of. I've made a truly divine cranberry ribbon cake and a lovely cranberry sauce-oatmeal muffins but I wanted something new. So I made this loaf of bread, which admittedly has slight purplish hue, that has the cranberry sauce mixed directly into the batter. I used the pomegranate version of cranberry sauce (which my husband adored) and it was delicious, although I think any cranberry sauce would work. The flavor of the cranberry sauce is evenly distributed and punctuated by the the ginger. the result: a moist, flavorful bread perfect for breakfast (with a smear of cream cheese) or a snack.

I made this last night and found it to be what I think of as a tea bread, nice crunchy crust, mild sweetness. I think the idea would also work really well as a moister, banana bread-type product as well. Going to experiment with that after this one is all gone.